Chile with Beans (aka Grand Prize Chile)

Prep Methods/Techniques: ,
Cuisine:
Course: ,
Servings: 8
Description
This is chile at its best with no weird or secret ingredients. The spice level is pretty low, so add some cayenne pepper if you would like a little more heat.
Noted on 4/7/2012
Ingredients
  • 1/4 cup peanut oil
  • 3 lb beef chuck or round, trimmed of fat, cut into 1/4-inch cubes
  • 1 large white onion, finely chopped plus additional finely minced onion for serving
  • 8 clove garlic, peeled and minced
  • 1 tbsp hot paprika
  • 6 tbsp pure chile powder (New Mexican, if possible, not a blend)
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 cup tomato sauce
  • 1 tsp salt
  • 2 cup beef stock, or more
  • 1 to 3 jalapeño chiles (or more, to taste), minced
  • 3 cup cooked pinto beans (canned are OK)
  • 1 cup grated Cheddar cheese
Method
  1. 1
    In a covered sauce pan or Dutch oven, heat the oil over medium-high heat. sauté the beef until it is evenly and agressively browned all over. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  2. 2
    Add the paprika, chile powder, cumin and oregano and stir for 3 minutes to cook the spices. Add the tomato sauce, salt and beef stock and stir to combine. Add the jalapeño.
  3. 3
    Bring to a boil, reduce the heat and simmer, covered for 2 hours, stirring occasionally and adding more beef stock as needed. If the meat is not entirely tender, keep simmering until it is.
  4. 4
    Add the cooked pinto beans and heat through. Serve with minced onion and cheese.
Cook's Notes
Yield
8 to 10 servings
Advance Prep
Make the chile up to 3 days ahead of time, or make it and freeze it for up to a month.